Browsed by
Cuisine: Staff Lunch

Cherry Pie Bars

Cherry Pie Bars

Print Recipe
Cherry Pie Bars
Cuisine Staff Lunch
Servings
Ingredients
Cuisine Staff Lunch
Servings
Ingredients
Instructions
  1. Preheat oven to 350 degrees. Grease a 13 by 9-inch baking dish.
  2. In a mixing bowl, whisk together flour, baking powder and salt, set aside.
  3. In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter and sugar until pale and fluffy. Mix in eggs one at a time, then blend in vanilla and almond extracts.
  4. With mixer set on low speed, slowly add in dry ingredients and mix until combined. Set aside 1 cup of batter and spread remaining evenly into prepared baking dish.
  5. Top with cherry pie filling spreading into an even layer. Crumble the remaining batter evenly over top.
  6. Bake in preheated oven about 40-50 minutes or until crust is fully done. Remove from oven and allow to cool completely on a wire rack before cutting into squares.
Recipe Notes

This recipe was adapted from the one I found at http://www.cookingclassy.com/cherry-pie-bars-aka-cherry-kuchen-bars/

Share this Recipe
 
Raspberry Chocolate Chip Squares

Raspberry Chocolate Chip Squares

Print Recipe
Ridiculously Good! Raspberry Almond Chocolate Chip Squares
Easy and attractive, these are good crowd pleasers. It is also a nice way to use up several complimentary flavors of jam, if you have a few half-eaten jars cluttering up your fridge.
Cuisine Staff Lunch
Servings
Ingredients
Cuisine Staff Lunch
Servings
Ingredients
Instructions
  1. Combine the flour and sugar in a large bowl.
  2. Cut in the butter until crumbly.
  3. Add in the egg and the almond extract. Mix well.
  4. Leave 1 cup of this mixture in the bowl and press the rest into a lightly greased 9X13 pan.
  5. Spread the jam over the pressed dough.
  6. Take the chocolate chips and sliced almonds and mix in with the reserved dough.
  7. Sprinkle this mixture over the jam layer in the pan.
  8. Bake at 350°F for 35-45 minutes. Let cool completely
  9. Slice into squares and enjoy!
Recipe Notes

This recipe was found at http://howdoesshe.com/ridiculously-good-raspberry-almond-chocolate-chip-squares/ and slightly adapted by me.

Share this Recipe
 
Lettuce Wraps

Lettuce Wraps

Print Recipe
Lettuce Wraps
This is easily one of my most requested recipes. It is a very popular staff lunch choice, and I always look forward to eating it as well as making it. Colorful, flavorful, unusual, fun to eat, good leftovers, easy to freeze and reheat--what's not to love?!!
Course Main Dish
Cuisine Staff Lunch
Servings
Servings
Ingredients
Course Main Dish
Cuisine Staff Lunch
Servings
Servings
Ingredients
Instructions
  1. In a large skillet, heat 1 Tbsp. oil on high. Add ground chicken, diced onion, and grated carrot. Cook until chicken is nearly done, stirring often to break up the meat.
  2. Meanwhile, in a microwave safe bowl or glass mixing cup, combine sesame oil, soy sauce, peanut butter, honey, rice vinegar, and chili garlic sauce. Microwave for 30 seconds to soften the honey and peanut butter, then stir until well mixed.
  3. Add minced garlic and ginger to the chicken mixture and cook a minute or two more or until fragrant. Season with salt and pepper.
  4. Pour peanut butter mixture into the skillet and stir well to coat the chicken mixture.
  5. Add red pepper, green onion, and water chestnuts to the skillet and cook for 2-4 more minutes or until everything is heated through.
  6. Rinse the lettuce leaves, pat dry, and put on a plate or in a bowl. Put chopped peanuts in a separate bowl, and chicken mixture in a third serving bowl.
  7. To eat, scoop chicken mixture onto a lettuce leaf and top with peanuts. Top with more chili garlic paste if desired. Wrap "burrito style" and enjoy the messy goodness! (I often serve rice with these too, either to put into the lettuce wrap or to catch all the tidbits that fall out on the plate!)
Share this Recipe
 
Oatmeal Carmelitas

Oatmeal Carmelitas

I got this recipe at a cookie exchange.  (Thanks, SL!)  It makes rich, sweet, pretty layered bars that are always a hit.  They also keep well, so they are nice for making ahead.

Print Recipe
Oatmeal Carmelitas
Servings
bars
Ingredients
Servings
bars
Ingredients
Instructions
  1. Preheat oven to 350 degrees. Spray a 9x13 pan with cooking spray.
  2. In a mixer bowl, combine first 6 ingredients (2 cups flour, oats, brown sugar, butter, baking soda, and salt).
  3. Dump half of the oat/flour mixture into the prepared pan. Press to create a bottom crust with no holes. If needed, use a bit more than half the mixture to make sure the pan is well covered.
  4. Bake bottom crust at 350 degrees for 10 minutes.
  5. Mix the remaining 6 Tbsp. flour into the caramel ice cream topping. Stir until evenly combined. Chop nuts.
  6. When the partially baked crust comes out of the oven, sprinkle evenly with chocolate chips. Then sprinkle nuts on top. Pour caramel/flour mixture evenly over that. Finally, crumble the remaining flour/oat mixture on top to form a final layer.
  7. Return pan to the hot oven and bake an additional 30-40 minutes. The caramel should be hot and bubbly and the oatmeal topping lightly brown.
  8. Allow bars to cool thoroughly before cutting. Sometimes the edges are hard to get off of the pan, but you can pick them off for nibbling after you have cut the rest of the bars out of the middle! Store in the refrigerator for best results.
Share this Recipe
 
Salad de Colores

Salad de Colores

I’ve been making this colorful salad since we were first married.  I serve it at staff lunch often, since it looks so pretty and holds up well even if made ahead.

Print Recipe
Salad de Colores
Course Salad
Cuisine Staff Lunch
Servings
servings
Ingredients
Course Salad
Cuisine Staff Lunch
Servings
servings
Ingredients
Instructions
  1. In large bowl, combine all veggies. (If making more than 3 hours ahead of serving time, you might want to keep the spinach out until you are ready to toss and serve.
  2. Just before serving, stir well and add sunflower seeds. Toss with dressing, or serve dressing on the side (a better idea when you have a large group and aren't sure how many leftovers you will have!)
Share this Recipe
 
Basil Orange Salad Dressing

Basil Orange Salad Dressing

I’ve served this at several occasions over the past few years, and I always end up needing to share the recipe!  I found the original recipe on Pinterest (of course), and here’s that original link.  I love to make it in late summer and early fall before my basil plants freeze.  I am also including the salad ingredients, which make for a colorful backdrop, but the dressing is the main thing.  Just make it.  You’ll see what I mean.

Print Recipe
Basil Orange Salad Dressing
This delightful green salad dressing has an unbeatable flavor, and is a great thing to make when you're pruning the basil in your garden. I'm including the salad recipe too, but it is good on a wide variety of veggie options.
Course Salad
Cuisine Staff Lunch
Prep Time 10 minutes
Servings
Ingredients
Salad Ingredients
Course Salad
Cuisine Staff Lunch
Prep Time 10 minutes
Servings
Ingredients
Salad Ingredients
Instructions
  1. Add all dressing ingredients to a blender and blend until smooth. There, that was easy!!
Share this Recipe
 
Crunchy Kale Salad with Orange Ginger Dressing

Crunchy Kale Salad with Orange Ginger Dressing

Print Recipe
Crunchy Kale Salad with Orange Ginger Dressing
A varied combination of colors and textures, but perhaps a more flavorful dressing would be helpful...
Course Salad
Cuisine Staff Lunch
Servings
Servings
Ingredients
Course Salad
Cuisine Staff Lunch
Servings
Servings
Ingredients
Instructions
  1. Shred the kale and red cabbage. Add to your bowl.
  2. Quarter the cucumbers and slice them into small quarter slices. Julienne the green apple. Cube the avocado if using and scoop it into the salad. Sprinkle the lemon juice over the apple and avocado so they don’t turn brown.
  3. Toast the sesame seeds in a 400 degree oven for 2-4 minutes, until toasty but not burnt.
  4. Whisk together the orange juice, sesame oil, grated ginger, rice vinegar, soy sauce, and honey until well incorporated. Add the toasted sesame seeds.
  5. Add the pecans and currants to the bowl, then pour the dressing over it and toss well in a large bowl. Dress the whole salad even if you’re saving some for later because it ages well.
  6. Yields: 8 Servings
Share this Recipe